Description
These Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce combine tender, flavorful chicken meatballs with a creamy, garlicky spinach Alfredo sauce. Perfectly baked to golden perfection, these meatballs make a comforting and elegant meal that can be served over pasta, rice, or with crusty bread for a satisfying dinner.
Ingredients
Scale
For the Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Spinach Alfredo Sauce
- 1 tbsp butter
- 2 garlic cloves, minced
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg (optional)
- Salt and pepper to taste
- Chopped parsley or basil, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Mix Meatball Ingredients: In a large bowl, combine the ground chicken, ricotta cheese, grated Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper. Gently mix until the ingredients are just combined to maintain tenderness; avoid overmixing.
- Form Meatballs: Shape the mixture into meatballs approximately 1.5 inches in diameter and arrange them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake in the preheated oven for 18–20 minutes or until the meatballs are fully cooked through and lightly golden on the outside.
- Prepare the Spinach Alfredo Sauce: While the meatballs are baking, melt butter in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant.
- Cook Spinach: Add the chopped fresh spinach to the skillet and cook until wilted, approximately 2–3 minutes.
- Simmer Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese and nutmeg (if using). Season with salt and pepper to taste. Let the sauce simmer for an additional 2–3 minutes until it thickens slightly.
- Combine Meatballs and Sauce: Transfer the baked meatballs into the skillet with the Alfredo sauce. Gently toss them to coat evenly with the sauce.
- Garnish and Serve: Garnish the dish with freshly chopped parsley or basil if desired. Serve the meatballs hot over pasta, rice, or with crusty bread for a complete meal.
Notes
- Do not overmix the meatball mixture to keep the meatballs tender.
- Breadcrumbs help bind the meatballs but can be substituted with gluten-free breadcrumbs if needed.
- Nutmeg in the sauce is optional but adds a nice warmth and depth.
- Use fresh herbs like parsley or basil for garnish to add color and fresh flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with pasta, rice, or crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
